Thai Shrimp Soup
Bold, spicy, and rich with coconut—this soup brings real Thai flavor in every spoonful!
Ingredients:
1 tbsp coconut oil
1/4 tsp salt
1 small shallot, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
3 tbsp Thai red curry paste
4 cups chicken or seafood broth
14 oz unsweetened coconut milk (1 can)
1 tbsp fish sauce
1 tbsp brown sugar
1/4 tsp red chili flakes (optional)
8 oz raw shrimp, peeled and deveined
7 oz rice noodles (or ramen, glass noodles, or mung bean vermicelli)
1 medium red bell pepper, thinly sliced
5 oz cremini mushrooms, sliced
2 cups baby spinach
1 tbsp lime juice
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions:
Cook noodles per package instructions. Drain and set aside.
Heat coconut oil in a pot. Add shrimp, season with salt, and cook 1–2 minutes per side. Remove and set aside.
Add shallot to the same pot and cook 1 minute. Stir in garlic, ginger, and curry paste; cook 2 minutes.
Pour in broth, then add coconut milk, fish sauce, sugar, and chili flakes.
Add bell pepper and mushrooms. Simmer 5 minutes until tender.
Stir in spinach and lime juice. Let spinach wilt.
Place noodles in bowls. Pour hot soup over noodles. Add shrimp on top.
Garnish with cilantro and serve with lime wedges.
